If you have a food processor, this garlic scape chimichurri is a quick and easy way to give a simple grilled steak or chicken a wow factor!
In one of my CSA boxes from Sweet Georgia P’s Farm this summer, I received the most beautiful bunch of garlic scapes. Garlic scapes are the twisty green tops that grow above garlic and they taste just like – wait for it – garlic. Garlic scapes really can be used in just about anything calling for garlic. I was able to use my bunch of garlic scapes all week in long – in salad dressings, in salsa, in pesto and tossed with pasta… So many options!
Chimichurri is a kind of like pesto – except it is made with a ton of parsley instead of basil. It keeps well in the fridge for a couple of weeks or, if you really have too much, freeze it in ice cube trays and then store it so you can add a garden-fresh herb kick to another meal when your herb garden might not be so herbaceous!
Garlic Scape Chimichurri
- 1 bunch parsley , no stems
- 2 garlic scapes , chopped
- 2 cloves of garlic
- 1/2 cup olive oil
- 3 tablespoons lemon juice (about 1/2 a lemon)
- 3 tablespoons red wine vinegar
- 2 tablespoons red onion , chopped
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1/2 teaspoon ground pepper
- 1/2 teaspoon crushed red pepper flakes
- Combine all the ingredients in a food processor. Pulse until combined.
- Add salt as necessary. If it's too thick, add another drizzle of olive oil.
- Serve over chicken, steak, steak tips, or fish.